-
1
Toss all ingredients in blender or mixer with whipping attachment and process till smooth and whipped a few minutes.
-
2
Using a medium ziplock bag line s tall cup to hold open, use a spatula to scrape pudding into bag.
-
3
Cut a small hole in corner fir easy mess free filling.
-
4
Pour into Popsicle moulds or silicone baking mould, or I used my cake pop pan.
-
5
I had to fill each side of the holes then flip together, but your holes may be large enough to keep pan together and squeeze in through the holes.
-
6
Place Popsicles sticks, tooth picks, lollipop sticks or bamboo skewers into the moulds.
-
7
Place in freezer for at least two hours, depending on how large the moulds are.
-
8
Make nut butter magic shell to dip your pops when frozen.
-
9
To make magic shell melt all ingredients together in a small pot of bowl in microwave for 15 secs.
-
10
Pop popsicles out of the moulds and then dip upside down into shell coating.
-
11
Hold upside down for a minute while it hardens.
-
12
Once hardened you can store in freezer bag, or back in the moulds.
-
13
Makes a perfect healthy snack on a warm summer day!
-
14
You could even feel good about feeding to your kids for breakfast!
-
15
You'll be sure to get the coolest parent award for serving fudgesicles at breakfast!
